Ingredients:

  • 1 tbsp (15ml) Neutral oil
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Bell pepper, diced
  • 1.5 lbs (680g) Boneless skinless chicken breasts
  • 1 can (15 oz) Black beans, drained and rinsed
  • 1 can (15 oz) Kidney beans, drained and rinsed
  • 1 can (15 oz) Fire-roasted diced tomatoes
  • 1 cup (165g) Frozen or canned sweet corn
  • 1 can (4 oz) Diced green chilies
  • 4 cups (950ml) Low-sodium chicken broth
  • 2 tbsp (16g) Chili powder
  • 1 tbsp (6g) Ground cumin
  • 1 tsp (2g) Smoked paprika
  • 1 tsp (6g) Salt
  • 1/2 tsp (1g) Black pepper

Instructions:

  1. Heat the neutral oil in a large Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 4–5 minutes until the onion is translucent.
  2. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Toast the spices for 1 minute to unlock their aromatic oils.
  3. Pour in the chicken broth, fire-roasted tomatoes (with juice), and green chilies. Place the whole chicken breasts into the liquid. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until chicken is opaque and firm.
  4. Remove the chicken to a plate and shred with two forks. Return the shredded meat to the pot.
  5. Add the drained black beans, kidney beans, and corn to the pot. Simmer for an additional 5 minutes to heat through and allow flavors to meld until slightly thickened and velvety.